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Sep 112015

Sangria Honey BBQ Sauce

Daughter got to come out for Labor Day and I promised her some ribs on the grill along with all the normal side dishes including cole slaw, potato salad and corn bread! It is so sweet to have her back into our lives after years of having to avoid us due to a husband that was paranoid of people?; so sad as she is a people person like her mom and he is also very lovable………..

Homemade cole slaw and potato salad...YES!

Homemade cole slaw and potato salad…YES! And don’t forget the Cowboy Cornbread….:-)

You can use this sauce to baste about anything you want to, including pork or chicken or you can also use it as a marinade for them, so here we go…………

Sangria Honey BBQ Sauce
  • 2 cups sangria wine, homemade or store bought (didn't have any homemade unfortunately!)
  • ⅓ cup honey
  • ¼ mustard, I used Dijon but next time I think I might try some horseradish!
  • 1 tbs minced sweet onion
  • 1 tbs lemon juice
  • ½ teas lemon zest
  • About 4 pounds of cooked ribs, I used baby backs
  1. Cook or smoke ribs the way you like them!
  2. Combine all remaining ingredients in a saucepan and cook over medium heat for 20 to 30 minutes to slightly thicken and sauce is reduced by about half.
  3. Place cooked ribs over medium-high heat on your grill and brush with sauce; turning and basting frequently until heated and done to you desired taste (I like mine a little seared on the outside).
  4. Serve with remaining sauce for dipping...........

These babies melted in our mouth and reminded Kenny of ribs we used to serve in a restaurant where I used to work; he was a happy camper! Daughter Michelle wasn’t too bashful either as she ate her fair share, but I wasn’t keeping tabs………….enjoy!

On another note, I am writing this on 9/11/15, only 14 years after the horrific attacks on our homeland and I remember that day like it was yesterday! Please join me in prayers for the families that lost loved ones on that day and pray that it never happens again in our home, the great United States of America; may she forever stand tall……………

Don’t forget to like us on Facebook  andTwitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes…

Jun 132015

Fresh Creamy Blueberry Pie

Our wild blueberries here on the property were a little late this year and not as plentiful as normal but I still got enough to make this delicious pie with a few to spare.

You are soooo...Gonna be in Blueberry Heaven!!

You are soooo…Gonna be in Blueberry Heaven!!

What really surprised us was that the seeds in them were also a little scarcer than in the past and the flavor much sweeter. I wondered if it was the fact that I have been picking them for so long now that they might be turning domesticated, ha ha! The pudding part of this recipe has an insert that was not called for in the original recipe that I had picked up from my daughter, who adds cream cheese to her banana pudding recipe and I just had to try it with this yummy treat! I am also trying to cook as much as I can this weekend as Monday starts the remake of my kitchen counters yet again, more on that at a later time……………..

Kenny said..A glass of wine and I'm fine!

Kenny said..A glass of wine and I’m fine!


Fresh Creamy Blueberry Pie
  • 1 baked graham cracker crust
  • 1 small package (3.4 oz) French vanilla pudding
  • 2 cups milk
  • 2 tbsp unsalted butter
  • 4 oz cream cheese, softened
  • ½ teas vanilla extract
  • 2 cups fresh blueberries, divided
  • 1 tbsp cornstarch
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  1. Combine pudding, milk and butter and beat according to package directions.
  2. Add cream cheese and vanilla and beat until incorporated; cover and chill.
  3. While pudding is chilling, combine one cup of the berries with the sugar, corn starch, lemon juice and zest in a heavy saucepan.
  4. Cook over low heat, mashing the berries and stirring constantly until thickened, stir in remaining berries; let cool.
  5. Spoon pudding mixture into pie crust and top with with berry mixture.

Hope everyone has a great week end and we will be seeing ya next week…….Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

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